Seekh Kebabs with Gunpowder Potatoes

Seekh Kebabs with Gunpowder Potatoes

Inspired by the modern Indian tapas revolution that’s taking London by storm, we’ve created our own style of beef Seekh Kebabs. They're served with smashed potatoes in a “Gunpowder” style spice blend, which features plenty of cumin and coriander seeds with chaat masala, bringing a tangy and gentle heat to the roasted potatoes. A hot and sour chutney drizzled over with some fresh herbs finish the dish.

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Seekh Kebabs with Gunpowder Potatoes. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Seekh Kebab Paste pot, a Gunpowder Seasoning pot and a Chaat Masala Chutney pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Seekh Kebabs with Gunpowder Potatoes in just 30 minutes.

Boil the potatoes until tender (around 10 mins). Meanwhile, make the kebabs.

Mix the SEEKH KEBAB PASTE with the onion and the coriander. Add the mince and mix well. Divide the mince into 6-8 equal chunks and shape into sausage-shaped
kebabs. Skewer them (optional) and put them on a lined baking tray. Keep aside.

Crush the potatoes

Test if the potatoes are done by putting one on a board and pressing down onto it with a fork. The skin
should split and it should fairly easily flatten slightly, or break apart. When this happens, drain them all and let them dry in a colander for 1 min.

Crush each one then toss them in a little oil and the GUNPOWDER SEASONING on a baking tray.

Make the chutney

Put the potatoes and kebabs in the oven for 20-25 mins.

Meanwhile stir the CHAAT MASALA CHUTNEY with 2 tsps of water in a glass to loosen it.

Next, prepare your side salad (optional).

Serve!

When the potatoes are golden and the kebabs are browned and cooked through, serve them on plates and
garnish with spring onion and coriander. Lightly drizzle the chutney and the yoghurt over the potatoes and
serve with your (optional) side salad.